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Ingredients
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Fruit
Simple Syrup & Dressing
Creamy Yogurt Finish
Garnish (optional)
Method
Prepare Fruit
Wash and prep
Rinse all berries, grapes, and kiwi under cold running water. Hull and quarter the strawberries; leave blueberries whole; halve grapes if large; peel and dice pineapple and mango into roughly 1/2-inch pieces; peel and slice kiwis. Place prepared fruit in a large mixing bowl.
Gently toss the fruit in the bowl to combine, taking care not to crush berries. Set aside while you make the simple syrup and dressing.
Make Simple Syrup & Dressing
Cook simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool for 8–10 minutes.
Flavor the syrup
Stir in 2 tablespoons fresh lime juice, 1 tablespoon honey, and 2 teaspoons finely chopped fresh mint into the warm (but not piping hot) syrup. Taste and adjust: add a pinch more lime for brightness or a little more honey for sweetness. Let the syrup cool to room temperature (about 10–15 minutes total cooling).
If you prefer a thicker glaze, reduce the cooling simple syrup on low heat for a few more minutes until slightly syrupy, then cool.
Prepare Yogurt Finish
Mix yogurt dressing
In a small bowl, whisk together 1 cup Greek yogurt, 1 teaspoon vanilla extract, and 1 teaspoon honey (optional) until smooth. Taste and adjust sweetness with an additional 1/2 teaspoon honey if desired. Keep chilled until ready to serve.
Assemble Salad
Pour the cooled simple syrup dressing over the prepared fruit (start with about 3–4 tablespoons; reserve the rest to serve on the side). Gently toss the fruit to coat evenly. The syrup will lightly macerate the fruit and bring out juices—let sit for 5–10 minutes for flavors to meld if time allows.
Taste a piece of fruit; if you prefer the salad less sweet, add only a light drizzle of syrup. If you like it glossier and sweeter, add up to the remaining syrup.
Spoon the fruit salad into a serving bowl or individual bowls. Dollop or lightly swirl the Greek yogurt on top or serve the yogurt on the side for guests to add. Garnish with 2 tablespoons toasted sliced almonds and fresh mint leaves.
Serve and Store
Serve immediately for best texture. Leftovers can be refrigerated in an airtight container for up to 2 days; keep the yogurt separate and add just before serving to avoid the fruit becoming too creamy or watery. Give any stored fruit a gentle toss before serving, and re-drizzle with reserved syrup if it has lost brightness.